My Lite 'n Easy Pumpkin Cobbler

Health score
5%
My Lite 'n Easy Pumpkin Cobbler
105 min.
12
406kcal

Suggestions


Indulge in the delightful flavors of fall with my Lite 'n Easy Pumpkin Cobbler! This scrumptious dessert is not only a treat for your taste buds but also a healthier option for those who want to enjoy the season's favorite pumpkin flavor without the guilt. With just 406 calories per serving, you can savor every bite while keeping your dietary goals in check.

Imagine the warm, comforting aroma of pumpkin and spices wafting through your kitchen as this cobbler bakes to perfection. The combination of pumpkin puree, low-fat evaporated milk, and a blend of spices creates a rich and creamy filling that is simply irresistible. Topped with a light cake mix and a sprinkle of crunchy pecans, this dessert offers a delightful contrast in textures that will leave your guests asking for seconds.

Whether you're hosting a holiday gathering or simply craving a sweet treat, this pumpkin cobbler is sure to impress. It's easy to prepare, taking just over an hour to bake, and can be served warm with a dollop of whipped topping or a scoop of vanilla ice cream for an extra special touch. Plus, it stores beautifully in the refrigerator, making it a perfect make-ahead dessert. Treat yourself and your loved ones to this deliciously light pumpkin cobbler, and embrace the flavors of the season!

Ingredients

  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 12 oz evaporated milk low-fat canned
  •  eggs whole
  •  egg whites 
  • teaspoons vanilla 
  • 0.5 teaspoon almond extract 
  • 0.5 cup sugar 
  • 0.5 cup vanilla essence 
  • teaspoons pumpkin pie spice 
  • 0.3 teaspoon salt 
  • box cake mix yellow
  • 0.7 cup let set min. spread light fat-free melted
  • cup pecans chopped

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • toothpicks

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray.
  2. In large bowl, mix all ingredients except cake mix, spread and pecans with whisk; pour into pan. In medium bowl, mix cake mix and spread with fork until blended; spoon tablespoonfuls of batter randomly over mixture in pan.
  3. Sprinkle with pecans.
  4. Bake 48 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.
  5. Serve warm with whipped topping or vanilla ice cream, if desired. Store covered in refrigerator.

Nutrition Facts

Calories406kcal
Protein6.42%
Fat24.66%
Carbs68.92%

Properties

Glycemic Index
11.26
Glycemic Load
10.5
Inflammation Score
-9
Nutrition Score
12.726087098536%

Flavonoids

Cyanidin
0.98mg
Delphinidin
0.66mg
Catechin
0.66mg
Epigallocatechin
0.51mg
Epicatechin
0.07mg
Epigallocatechin 3-gallate
0.21mg

Nutrients percent of daily need

Calories:406.23kcal
20.31%
Fat:10.74g
16.52%
Saturated Fat:2.85g
17.8%
Carbohydrates:67.52g
22.51%
Net Carbohydrates:62.98g
22.9%
Sugar:37.56g
41.73%
Cholesterol:35.5mg
11.83%
Sodium:489.78mg
21.29%
Alcohol:3.38g
100%
Alcohol %:2.69%
100%
Protein:6.29g
12.59%
Vitamin A:3054.3IU
61.09%
Manganese:0.74mg
37.24%
Phosphorus:251.03mg
25.1%
Calcium:195.92mg
19.59%
Vitamin B2:0.32mg
18.78%
Fiber:4.54g
18.16%
Folate:51.1µg
12.78%
Vitamin B1:0.19mg
12.36%
Iron:1.86mg
10.35%
Copper:0.2mg
9.88%
Vitamin B5:0.95mg
9.47%
Selenium:6.28µg
8.97%
Magnesium:31.56mg
7.89%
Vitamin B6:0.14mg
7.13%
Potassium:238.19mg
6.81%
Vitamin B3:1.36mg
6.8%
Zinc:0.97mg
6.46%
Vitamin E:0.67mg
4.47%
Vitamin C:3.09mg
3.75%
Vitamin B12:0.16µg
2.64%
Vitamin K:1.9µg
1.81%
Vitamin D:0.17µg
1.17%